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Archive for the ‘Vegan’ Category

Mmmmm…sweet potato fries.

Love them. But hubby does not. Oh well, more for me, right?

These would be perfect for serving with after-Thanksgiving turkey sandwiches. Or any old time, say, with some lentil soup, like we did this week.

Sweet Potato Fries with Lentil Soup

Spicy Baked Sweet Potato Fries

Original by Renee, but inspired by many

2 large sweet potatoes, sliced

1 Tbsp olive oil

1 tsp cumin

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 500 degrees. (Or the highest your oven will go, if it doesn’t reach 500. The hotter, the better chance of crispy fries.) Line a cookie sheet with foil for easy clean-up.

Wash and cut the sweet potatoes to desired thickness and length. (You don’t have to peel them, I don’t.) In a large bowl, toss the potatoes with olive oil. In a small bowl, mix the remaining spices together. Then sprinkle the potatoes with the spice mixture, stirring well until all potatoes are covered.

Spread potatoes out evenly on cookie sheet. Use two sheets if they are crowded. The more space they have to “breathe”, the crisper they will be. Depending on how thick you cut your fries, the longer they will need to bake. Start with 10-15 minutes, stir them and check to see if they are tender. Bake until tender.

Also, check out Elise’s recipe over at Simply Recipes and the hints from her readers on other ways to help crisp up your fries and dipping sauce ideas. These seasoned fries I prefer to eat plain.

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On Friday evening I hosted a Gluten Free Gals get-together. I had suggested a theme of holiday dishes to help inspire everyone for the upcoming holidays and so I chose to make two of my standard Thanksgiving dishes. Wild Rice Stuffing and this Apple Crisp.

Our GF Gals group.

My grandma made this for me for my very first gluten free Thanksgiving sixteen years ago. And we’ve been making it ever since. It is easy, with few ingredients, and tasty. My kind of recipe.

Apple Crisp

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2 Tbsp lemon juice

4 large apples, peeled, cored and sliced *

1/4 cup brown rice flour *

1/2 cup brown sugar, packed firm *

1/2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp melted butter * see notes for vegan option

1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9″ square baking dish (with butter, oil, whatever you choose to use). Pour the lemon juice directly into the pan and add the apples as you slice them. Toss the apples periodically in the juice to prevent browning.

In a separate bowl, mix together the flour, sugar and spices. Stir in the melted butter and mix well. Then stir in the pecans. Sprinkle the mixture over the apples. Bake for 35 minutes. Serve warm. It goes well with vanilla ice cream. (It’s also great for breakfast the next day!)

Notes:

* Use any baking apple. This time I used Gala. Slice your apples according to preference. I like my apples a bit thicker so that they still look like apple slices when they are done baking. If you slice them thinner, the apples will cook down and the individual slices will not be apparent, which is okay, just personal preference.

* I used brown rice flour this time. I’ve used white rice flour in the past. Other flours may work as well, perhaps even almond, for a grain-free version? Your standard flour mix will also most likely work. No xanthan gum needed.

* I reduced the sugar by two tablespoons this time around and I think it could be reduced even more. Play with it.

* I used grapeseed oil this time in place of the butter and it worked well. I would imagine that a dairy-free margarine will also work.

Enjoy!

This recipe is cross-posted over at Thanksgiving Favorites from Kim at Cook It Allergy Free. Be sure to check out all the links!

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Looking for something to have ready for your little ghouls and goblins tomorrow night? Something hearty to soak up all that sugar?

And do you avoid making bean soups because of how long it takes to cook beans? I used to, or I would only make soups to which I added canned beans. But not anymore. I have become friends with my pressure cooker, thanks to cookbook author Lorna Sass. I’ve had one of her cookbooks now for a year or two and I am finally starting to feel comfortable improvising with my pressure cooker. Recently I had a pair of poblano peppers lingering in the crisper drawer and I had spotted the new crop of New Mexico pinto beans at the farmer’s markets. Thus a new recipe was formed.

The recipe does require pre-soaking the beans, but it isn’t hard. I typically will soak my beans during the day, while I am at work, when I am planning to prepare such a soup in the evening. I like to place the beans and water in my big batter bowl since it has a lid.

Pinto-Poblano Stew

Adapted from Great Vegetarian Cooking Under Pressure by Lorna Sass

Serves 6

1-1/2 cups pinto beans (or Anasazi beans), soaked overnight or at least 8 hours

1 tbsp oil

1 tsp whole cumin seeds

2 cloves garlic, minced

1 large onion, chopped

2 poblano peppers, seeded and chopped

2 cups frozen roasted corn*

1-1/2 tsp dried oregano

4 cups hot water

———————-

1-15oz. can diced tomatoes

Juice of one lime, about 2 tbsp

Salt and pepper, start with 1/2 tsp salt and 1/4 tsp pepper, add more to taste

Place your tea kettle on to boil the 4 cups of water. Heat the oil in your pressure cooker over medium-high heat. When the oil is rippling and hot, add the cumin seeds. They will begin to pop and turn darker brown. Add the garlic and stir constantly until the garlic begins to become fragrant. Add the onion and pepper and stir well. Add the beans, corn, oregano and water.

Lock the cooker’s lid in place and bring it to high pressure. Then lower the heat just enough to maintain high pressure and cook for 6 minutes (more if you live at high altitude like myself). You can either allow the pressure to come down on its own, or if you’re impatient like me, use a quick-release method and remove the lid carefully. Taste your beans and make sure they are tender. If not, you can cook them a bit longer on the stove without the lid or bringing to pressure.

Stir in the diced tomatoes. Then use an immersion blender to puree a portion of the soup to your desired consistency. Stir in the lime juice, salt and pepper and taste. You’ll probably want more salt.

Top with chopped cilantro, chopped avocado, chopped tomatoes, cheese, whatever you fancy. Serve with warm corn tortillas or corn muffins.

Notes:

* I like to use Trader Joe’s frozen Roasted Corn for a little extra flavor.

This post is linked up to Gluten Free Wednesdays and Slightly Indulgent Tuesdays. Check out the links for more inspiration!

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I realized the other day that we hadn’t had one of our favorite summer favorites yet – gazpacho! I realized this when I saw the growing pile of tomatoes on the counter and a couple of cucumbers in the crisper drawer, waiting to be used. We also had the last of the shishito peppers from last week’s visit to the farmer’s market to eat up.

This recipe is based upon one that my mom made growing up so I am not sure where her recipe originally came from. I have changed it up a little to fit our tastes and needs but it is still very simple and tasty. Add and subtract as you desire.

A few items to note – when dining out, gazpacho is usually not gluten free as it often contains breadcrumbs. Some recipes call for tarragon vinegar too, which is often made with malt vinegar – a no-no for celiacs. Check your labels. Also, chop all of your vegetables into similar sizes; we prefer a 1/4-1/2″ dice. And one last thing – this tastes better the next day, so make it ahead so that it can chill and the flavors meld.

This week we served it up with some shishito peppers and quick cheese quesadillas which were just corn tortillas with some shredded cheddar between and fried in a little oil on the stove.

Gazpacho

Recipe by Renee, inspired by my mom

46 oz bottle of vegetable juice such as V-8 Low Sodium or Spicy Hot version

1 cup celery, chopped

1 cup cucumber, peeled, seeded and chopped

1 cup green bell pepper, seeded and chopped

1 cup sweet onion, like Vidalia, chopped

2 cups tomatoes chopped

2 cloves garlic, finely chopped

1/4 cup light-tasting olive oil

1 tsp worcestershire sauce or soy sauce *

1/4 cup red wine vinegar (or white wine vinegar, or maybe even sherry vinegar)

1-1/2 tsp salt, to taste

1/2 tsp fresh pepper

1 Tbsp fresh chives, chopped

1 – 15 oz can white beans, drained and rinsed (optional)*

Pour vegetable juice into a large bowl. Add remaining ingredients. Stir well. Chill for 4 hours and serve soup chilled.

Notes:

* Lea and Perrins worcestershire sauce is gluten free but not vegetarian, as it contains anchovies. The Wizards makes a vegan, gluten free worcestershire sauce, or you could make your own. Otherwise, substitute with gluten free soy sauce and adjust your salt as the soy sauce is probably saltier than the worcestershire.

*If we are eating this as a meal, I will often add a can of white beans for protein. We have also added fresh sliced-off-the-cob corn.

Sauteed Shishito Peppers

If you can find them at your market, be sure to grab them while they’re still around. They run about $8 per pound at the Santa Fe Farmer’s Market, but a full pound is enough for the two of us for three or four meals as an appetizer. Here is our favorite way to serve them up, from Deborah Madison, cookbook author. I use canola oil instead of olive oil as she suggests.

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With this week’s Gluten Free Menu Swap theme of light and easy for summer, I thought I would post this recipe. We have fallen in love with napa cabbage chopped salads and slaws. This one was inspired by a couple of the napa cabbage recipes over at Kalyn’s Kitchen where she blogs about South Beach Diet recipes. Many, if not most, of her recipes are naturally gluten free or easily modified with minimal substitutions. But that doesn’t mean that they are missing any flavor! We’ve just loved everything we’ve made from Kalyn’s blog. (This is starting to sound like an Adopt a Gluten Free Blogger post…hmmm.) Thanks for the inspiration Kalyn!

Napa Cabbage Salad with Sesame-Ginger Dressing

Inspired by Kalyn’s Kitchen

This makes a lot so feel free to make only half but it is a great dish to take to a potluck or picnic.

8-10 cups napa cabbage, sliced or shredded

2 cups shredded carrots

2 cups red bell pepper, sliced, matchstick sized

1/2 cup green onions, sliced

2-1/2 cups edamame, shelled and cooked

1/4 cup toasted sesame seeds

Dressing:

1/4 cup rice vinegar

1 Tbsp sesame oil

1 tsp toasted sesame oil

1-2 Tbsp agave nectar or honey

1-1/2 Tbsp ginger, grated on your Microplane

1/4 tsp pepper

1/2 tsp salt

1/4 cup olive oil, light-tasting, I used a light and fresh Spanish olive oil

Toss together all of the salad ingredients, except the sesame seeds, in the largest bowl you have. In a mason jar with a lid, mix together all of the dressing ingredients and give it a good shake. Taste and add more salt if needed. Or ginger. Or sweetener. Or whatever.

Start small and stir some of the dressing into the salad. Add more if you would like. Adjust it to your preferences. Top with sesame seeds.

If you won’t be eating this all at one time, I would suggest keeping the edamame in a separate bowl and adding it when just before eating it. Same with the sesame seeds. We were able to eat this salad for an entire week because I kept the salad and dressing ingredients separate until we were ready to eat it.

Do you have a favorite napa cabbage recipe?

This recipe was submitted to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free. As well, this recipe was cross-posted over at Gluten Free Easily’s Virtual Support Group.

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